No Words Wasted Sale
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Visit our stores


    Recently Viewed clear list


    The Powell's Playlist | January 19, 2015

    Ned Beauman: IMG The Powell's Playlist: Ned Beauman



    I did have a playlist that I listened to over and over again while I was writing Glow, but three years on I'm a bit bored of those songs, which got... Continue »
    1. $18.17 Sale Hardcover add to wish list

      Glow

      Ned Beauman 9780385352604

    spacer
Qualifying orders ship free.
$24.00
Used Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Burnside Cooking and Food- US New York

This title in other editions

A Return to Cooking

by and

A Return to Cooking Cover

 

Synopses & Reviews

Publisher Comments:

Life holds a fundamental irony for four-star chef Eric Ripert--the more successful he becomes, the further he is taken from the love that made him a success in the first place. As his days get consumed with business decisions and staffing issues, the question arises--"But when do I get to cook?"

A Return to Cookingis Ripert's personal quest for the answer: a journey in four different seasons to four different locales to "cook the landscape" and "cook from the guts," using local seasonal ingredients in home kitchens and experiencing the joys--and occasional disappointments--of this spontaneous, creative act.

From California to Puerto Rico, Vermont to Long Island, Ripert was joined by Colombian artist Valentino Cortazar and photographers Tammar and Shimon Rothstein, who captured his journey in their artistry. Dozens of essays on subjects such as handling raw fish, the power of vinaigrette, the virtues of Tabasco, shallots, and lemon confit enhance this eminently practical book's richly flavorful recipes.

Synopsis:

Often consumed with business decisions and staffing issues, four-star chef Eric Rupert sometimes asks himself: "When do I get to cook?" This book is Ripert's personal quest for the answer to that question; a journey in four different seasons to four different locales to "cook the landscape" and "cook from the guts."

Synopsis:

The greatest work by one of the world's most renowned chefs--returns in paperback.

Spontaneous meals at home with friends form the foundation of this dazzling collection of recipes that are easy enough for novices yet so inspired they could be restaurant-worthy. The result of a rare sabbatical from this famed chef's 4-star kitchen, A Return to Cooking is "an unprecedented look at the creative process of one of the world's best chefs" (Anthony Bourdain) as Eric Ripert prepares simple meals for friends in different locations, using ingredients at hand.

Expect to be enchanted by Eric's lack of pretense and his irrepressible joie--a chef who likes American mayonnaise and alphabet pasta, but can also lecture on subjects as diverse as the power of vinaigrette and the merits of Tabasco, shallots, and coconut milk. And every bit as fascinating is the bird's-eye view of the magic that occurs when decades of cooking experience coalesce with the forces of a chef's intuition.

About the Author

Eric Ripert is the chef and part owner of Le Bernardin, awarded four stars by The New York Times and rated best restaurant in New York by ZagatSurvey.Michael Ruhlman is the author of the IACP award-winning best-seller The Soul of a Chefas well as The Making of a Chef.

Table of Contents

Summer: Sag Harbor

A Return to Cooking

How the Chef Becomes a Cook

The Cast

First Night

The Saucier

The Power of the Vinaigrette

Soup or Sauce?

Day Trip

The Poissonier

Still Lifes...

Beach Picnic

Summer's End

"Be a Chef and You Can Be Anything"

Winter: Puerto Rico

A Spiritual Journey

Flame for the Cooking Spirits

Cooking the Landscape

West Indies Improv

Like Turning on Ice

El Chillo

Jazz

Tropical Comfort

Caribbean Conversions

Puerto Rico Poissonier

Toward the Center of the Cook

Spring: Napa

Bounty

Bounty, Beauty, and Vastness

The Obligations of Lunch

Napa Menu

On Poaching

The Exotic

How Not to Cook

On Sautéing

Raw (or Almost Raw)

On Seasoning

On Roasting

The Cook as Pâtissier

The Craftman's Hands...

Autumn: Vermont

The Source of Heat

The Return of the Chef

Truffle Fugue

Close to the Fire

Ambient Heat

A Chef's Process

New House, New Style

Venison

Soup-Sauce Meditation

A Perfect Meal

When Cooking Achieves the Level of Art

Product Details

ISBN:
9781579651879
Designed:
Cortazar, Valentino
Author:
Ruhlman, Michael
Illustrator:
Cortazar, Valentino
Author:
Ripert, Eric
Author:
Level
Publisher:
Artisan
Location:
New York
Subject:
Cookery, american
Subject:
Cookery
Subject:
Essays & Travelogues
Subject:
Food in art
Subject:
Courses & Dishes - General
Subject:
TRAVEL / Essays and Travelogues
Subject:
COOKING / Methods/Gourmet
Subject:
General Cooking
Subject:
Travel : Essays & Travelogues
Copyright:
Edition Number:
1st
Edition Description:
Hardback
Series Volume:
107-430
Publication Date:
November 2002
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
10 1/4 x 12
Pages:
336
Dimensions:
11 x 9.63 x 0.94 in 3.25 lb

Other books you might like

  1. Kitchen Confidential: Adventures in... Used Trade Paper $6.50
  2. Le Bernardin Cookbook: Four-Star... New Hardcover $45.00
  3. Salt: A World History
    Used Book Club Paperback $3.50
  4. Bones: Recipes, History, and Lore New Hardcover $34.99
  5. The Greens Cookbook Used Hardcover $12.95
  6. Hot, Sour, Salty, Sweet: A Culinary... Used Hardcover $29.00

Related Subjects

Cooking and Food » Featured Chefs » Celebrity Cooking
Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » New York

A Return to Cooking Used Hardcover
0 stars - 0 reviews
$24.00 In Stock
Product details 336 pages Artisan Publishers - English 9781579651879 Reviews:
"Synopsis" by , Often consumed with business decisions and staffing issues, four-star chef Eric Rupert sometimes asks himself: "When do I get to cook?" This book is Ripert's personal quest for the answer to that question; a journey in four different seasons to four different locales to "cook the landscape" and "cook from the guts."
"Synopsis" by ,
The greatest work by one of the world's most renowned chefs--returns in paperback.

Spontaneous meals at home with friends form the foundation of this dazzling collection of recipes that are easy enough for novices yet so inspired they could be restaurant-worthy. The result of a rare sabbatical from this famed chef's 4-star kitchen, A Return to Cooking is "an unprecedented look at the creative process of one of the world's best chefs" (Anthony Bourdain) as Eric Ripert prepares simple meals for friends in different locations, using ingredients at hand.

Expect to be enchanted by Eric's lack of pretense and his irrepressible joie--a chef who likes American mayonnaise and alphabet pasta, but can also lecture on subjects as diverse as the power of vinaigrette and the merits of Tabasco, shallots, and coconut milk. And every bit as fascinating is the bird's-eye view of the magic that occurs when decades of cooking experience coalesce with the forces of a chef's intuition.

spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.